Sunday, May 11, 2008

Weekend Herb Blogging is a weekly event created by Kalyn of Kalyn’s Kitchen and features interesting recipes made with herbs, plants, vegetables, or flowers. For those who want to take part in Weekend Herb Blogging, here are the rules.

The responsibility for summing up each week’s submissions jumps from blogger to blogger; this week it’s my turn. Fifty people from across the globe submitted an interesting and eclectic group of recipes. I enjoyed reading them all.

The entries are described in the order they were received. If anyone finds an error, please let me know and I’ll fix it right away. Next week’s host is Gay from A Scientist in the Kitchen.

Thai-Style Red Curry with ChickenAlexandria, Virginia, USAWhile readying her garden for spring, Cheryl of Gluten Free Goodness found a volunteer Vietnamese basil plant growing in a patio crack. Cheryl used the basil to garnish and give flavor to Thai-Style Red Curry with Chicken.

Trio of Preserved TomatoesManila, PhilippinesChicha Jo, of 80 Breakfasts, bought a passel of organic red and green tomatoes that had been “grown using local community labor at fair wages.” In an epic cook-a-thon, she made Pickled Green Tomatoes to serve with fish or burgers, Red Tomato Chutney, a versatile condiment, and Oven-Roasted Tomatoes, which she’s already used in salad, pasta, and a tart.

Farro with Mushrooms, Thyme, and Balsamic VinegarSalt Lake City, Utah, USAKalyn, of Kalyn’s Kitchen (and creator of Weekend Herb Blogging), has trouble finding time to cook out of all her accumulated cookbooks. Luckily for us, Kalyn dove into one of her books and made Farro with Mushrooms, Thyme, and Balsamic Vinegar. Kalyn also gives tips for using farro, an ancient Mediterranean high-protein grain.

Spanish Omelet with Roasted Red Pepper SauceMill Valley, California, USA Anna of Anna’s Cool Finds shows off her shopping skills, and demonstrates why her blog is aptly named, with a wonderful Spanish Omelet and Roasted Red Pepper Sauce served with ocean friendly Canadian lobster tail. Anna says the quick and easy pepper sauce, made with pantry staples, can also be used to enliven roast meats.

Palek Paneer (Spiced Spinach and Cheese)Toronto, Ontario, CanadaElizabeth of Blog from OUR Kitchen made her favorite vegetable: an Indian spinach and cheese dish called Palek Paneer. This is so good it converted Elizabeth from a spinach hater to a spinach lover. Palek Paneer can be made well ahead, and is nicely seasoned with ginger, cumin, mustard seed, and garlic.

Matar Paneer (Spiced Peas and Cheese)London, Ontario, CanadaLisa of Lisa’s Kitchen made spiced peas and cheese from the Punjab region of India and Pakistan called Matar Paneer. When you eat this, Lisa says the warm paneer cheese melts in your mouth and nicely balances the spicy tomato sauce.

Fresh Cardamom and Rocket (Arugula) SaladAthens, GreeceIvy of Kopiaste went to a farmer’s market and discovered fresh cardamom greens. The seller told Ivy to use it in salads, but warned her fresh cardamom is a male aphrodisiac. (The Greek verb kardamono/καρδαμώνω means “to become invigorated.”) Ivy made a delicious Fresh Cardamom and Rocket (Arugula) Salad that included cherry tomatoes, green onions, dried figs, and fresh strawberries.

Black Bean Chili-SoupMissouri, USASusan of Farmgirl Fare made an easy, healthy, and delicious Black Bean Chili-Soup packed with herbs and vegetables. The soup can be made ahead or frozen for use on days when finding time to cook is impossible. For maximum flavor, Susan advises to buy whole spices and grind them at home; I whole-heartedly agree.

Foxtail Millet with Dal and Fenugreek LeavesIndiaSrivalli of Cooking 4 All Seasons cooks foxtail millet instead of rice and serves it with Dal and Fresh Fenugreek Leaves. Her fascinating post explains the variety of ways that fenugreek is used as food: seeds, fresh greens, and dried greens. (The word fenugreek comes from the Latin for “Greek hay;” in Greece it’s called Trigoniskos – Τριγωνίσκος.)

Ricotta Cheese Spread with HerbsVancouver, British Columbia, CanadaKC of Kits Chow loves Boursin cheese but hasn’t been eating it since starting the South Beach diet. To ease her longing, KC created a lovely Ricotta Cheese Spread with Herbs seasoned with cilantro, lemongrass, ginger, garlic, and lemon zest.

Herbed Parsnip SoupGreenwich Village, New York, USA The Chocolate Lady says that parsnips are at their sweetest and most intense in early spring. For the last days of Passover, she made Herbed Parsnip Soup, a comforting soup guaranteed to sooth even the most harried among us.

Split Pea SoupMelbourne, Victoria, AustraliaJohanna of Green Gourmet Giraffe was inspired by medieval recipes for pease pudding to make vegetarian Split Pea Soup. She uses smoked paprika instead of ham to round out the soup’s flavor. For food history buffs, Johanna describes pea soup’s importance in years past.

Liver in Onion and White Wine SauceCroatia (Dalmatia) via the UKManinas of the wonderful Food Matters blog shares her mother’s recipe for Liver in Onion and White Wine Sauce. Sweet carrots and onions combine with white wine, garlic, and parsley to make a typically Croatian sauce. When served over buttery soft mashed potatoes, Maninas' liver dish is heavenly.

Tamarind RiceLos Angeles, California, USADivya Vikram of Dil Se says Tamarind Rice is the ultimate comfort food and can be prepared in minutes. She mixes cooked rice with lots of Indian spices, chili, and garlic. Tamarind Rice can be made with pantry staples, so is a handy dish for days when you don’t have time to go shopping.

Dhokla SandwichesCalifornia, USAFor days when she wants something attractive, delicious, and low-calorie, Mansi of Fun and Food makes Dhokla Sandwiches filled with cilantro chutney. The bottom layer is a steamed chickpea flour cake and the top layer a steamed chili and cilantro cake. Dhokla Sandwiches are perfect finger food that can be served with your choice of dipping sauce.

Bottle Gourd Curry (Bolu Kodhel)India via the UK Sia of Monsoon Spice came home after a long flight from India and needed simple comfort food. She made her amah’s mother’s recipe for Bottle Gourd Curry which mixes silky bottle gourd with spicy sambar powder and sweet jaggery. (Use the links if you need help understanding what, for me, are exotic ingredients.)

Parsley Pesto with WalnutsSydney, New South Wales, AustraliaPeter of Souvlaki for the Soul makes Parsley Pesto with Walnuts and serves it on toasted pita bread and also tossed with pasta. Peter says it’s delicious and highly addictive. For anyone interested in food photography, Peter’s blog is a must; he consistently takes some of the best and most innovative photographs available in the food blogosphere.

Yellow Rice & Black Bean SaladLima, PeruLast Friday, Gretchen of Canela & Comino woke up to a wind storm; winter is arriving in Peru. Gretchen, however, is still pretending it’s summer so made a healthy Yellow Rice and Black Bean Salad.

Millet and Red Pepper PilafOntario, Canada Ricki of Diet, Dessert and Dogs used her knowledge of gluten free grains to whip up a 20-minute Millet and Red Pepper Pilaf. Curry and coconut milk add Asian undertones, and complement the sweet red peppers. Pretty to look at, pleasingly aromatic, and ready in a flash, Ricki’s millet pilaf is a wonderful side dish.

Mom’s Stuffed ArtichokesSan Diego, California, USASusan of Food Blogga first helped her mom make vegetarian stuffed artichokes when she was 6. After moving to California, the artichoke-lovers’ promised land, Susan called her mom for advice on how to make them by herself. Over the years, Susan has perfected her Mom’s Stuffed Artichokes and now shares the recipe with us.

Lamb Shanks in Port SauceVictoria, AustraliaAutumn has arrived in Australia, and Pam of The Backyard Pizzeria turns to her favorite cut of meat to make the perfect fall dish: Lamb Shanks in Port Sauce. Pam cleverly uses a pressure cooker to turn this normally slow-cooked dish into one that is tender and succulent in only an hour.

Black Bean Chicken ChiliAnn Arbor, Michigan, USAMandira of Ahaar had some leftover chicken and used it to make Black Bean Chicken Chili. Green peppers and carrots give substance to the chili, which is warmly spiced with cumin and chili powder.

Sourdough Rosemary Olive Oil BreadArcata, California, USATommi of Brown Interior makes her first WHB entry a great one with La Brea Bakery’s recipe for Sourdough Rosemary Olive Oil Bread. Tommi’s loaves have a beautiful tender crumb from the added olive oil, which also makes the crust thin and crispy.

Pineapple SageAustraliaLinda of Snowys grows Pineapple Sage as an ornamental perennial and provides links for Pineapple Sage Pound Cake and Pineapple Sage Tea. The gorgeous red flowers can also add a tasty accent to fruit salads.

Portuguese ChickenSydney, New South Wales, AustraliaAustralians are obsessed with Portuguese Chicken for good reason, says Anna of Morsels & Musings. The spicy chicken is seasoned with Piri Piri (African Birdseye) Peppers which, at 175,000 Scoville units, are hotter than Thai and Pequin peppers but not as hot as Habaneros or Scotch Bonnets. To cool down your mouth, Anna throws in a bonus recipe for Coriander Soup.

Gingko Nut and Mushroom CustardsMelbourne, Victoria, AustraliaLucy of Nourish Me searched out gingko nuts at an Asian grocery and used their pungent flesh to make Gingko Nut and Mushroom Custards. Seasoned with shiitake mushrooms and smoked tofu, Lucy says the barely set, quivering custards are a welcome restorative. Speaking of restoratives, Lucy’s lyrical writing and striking photographs make Nourish Me one of mine.

Roasted Garlic OilToronto, Ontario, CanadaKevin of Closet Cooking claims he used to make boring meals, but you’ll never believe it if you read his prolific postings. This week, Kevin enters an easy recipe for Roasted Garlic Oil. Making the oil leaves you with a bonus bowl of roasted garlic that can be tossed with pasta, spread on toast, slipped under chicken skin, or used in a myriad of other ways; just don’t throw it away.

Asparagus Chèvre QuicheLes Pineaux, Vendée, FranceKatie of Thyme for Cooking dreams of eating Asparagus Chèvre Quiche in the Monet-designed gardens of Giverny and takes us along to this floral paradise. Katie's spendid quiche has an interesting brown rice crust and also includes prosciutto, tomatoes, and basil.

Braised Peas with Pancetta and OnionsMelbourne, Victoria, AustraliaHaalo of Cook Almost Anything brings us her mom’s recipe for Braised Peas with Pancetta and Onion. Fresh peas are combined with slowly braised onions, garlic, and pancetta in a glorious side dish. Haalo says she never has leftovers when she makes this; it’s that good.

Spring Lamb StewBoston, Massachusetts, USATammy of Food on the Food braises spring lamb until it’s fork-tender and mixes it with fresh asparagus, peas, tarragon, and chervil to make Amanda Hesser’s Spring Lamb Stew from The Cook and the Gardener. If you haven’t seen WHB first-timer Tammy’s blog, I recommend it – she’s a humorist as well as an excellent cook.

Dolmadakia (Stuffed Grape Leaves and Zucchini Flowers)Hania, Crete, GreeceOrganically Cooked is one of my favorite Greek food blogs. Its author, Maria, is a born storyteller and purveyor of healthy, tasty, and traditional Cretan foods. For her first time participating in WHB, Maria makes rice-stuffed Dolmadakia (Stuffed Grape Leaves and Zucchini Flowers). Maria cleverly uses Dolmadakia as caps for oven-baked Stuffed Tomatoes.

Pasta with Pink PeppercornsChennai, IndiaArundathi of My Food Blog approached pink peppercorns with trepidation after learning they can be toxic if eaten in large quantities. However, when she made Pasta with Pink Peppercorns with exactly 5 peppercorns, Arundathi discovered they added a delicate and wonderful flavor to her vegetarian pasta recipe.

Chinois PancakesNew York, USASiri of Siri’s Corner continues her series of vegetarian Wolfgang Puck recipes with her post on Chinois Pancakes. Though the pancakes were originally designed to accompany Puck’s Chinese Duck with Plum Sauce, Siri says they can be served with just about anything. The savory pancakes, seasoned with garlic, ginger, and green onions look like beautiful lace.

Zoe’s Green Beans (Fasolakia tis Zoes)California, USAGreen beans braised in tomato sauce are a classic of the Greek table, and for good reason: they taste wonderful. At Mama’s Taverna, clever Lulu gives us a taste of the debates that rage in Greece over the correct way to make Fasolakia (and every other classic dish), as well as a recipe and step-by-step photographic instructions.

Creamy Quinoa with Banana, Cassia, and AlmondsMelbourne, Victoria, AustraliaWith fall’s arrival in Melbourne, Another Outspoken Female from Confessions of a Food Nazi is drawn to hot breakfasts. Creamy Quinoa with Banana, Cassia, and Almonds hits just the right spot. Ms. Outspoken hand-grates cassia bark for seasoning, and prefers its spicier flavor to that of milder true cinnamon.

Mushroom BallsDavis, California, USASher of What Did You Eat? loves meatballs, but decided it was time to make something that would let her vegetarian friends “experience the joy of popping a savory orb into their mouths.” She serves her delicious gluten-free Mushroom Balls with spiced red sauce and says they look meaty, but taste like concentrated mushrooms.

Cheese, Olive, and Buttermilk Herb BreadSydney, New South Wales, AustraliaWhen Y of Lemonpi was young, she made her brother hot breakfasts showcasing cheese, one of his favorite foods. In honor of those long ago days, Y recently made her brother Cheese, Olive, and Buttermilk Herb Bread. With oodles of herbs and two kinds of cheese, Y’s beautiful bread is best served warm.

Tapenade (Olive Spread)Northern GermanyUlrike of Küchenlatein used thyme and rosemary from her garden to make a Provençal olive spread called Tapenade. Anchovies and capers add to Tapenade’s flavor, which is best served on freshly baked bread.

French Beans with Spicy Dried ShrimpSingaporeFor busy nights when Wiffy of Noob Cook wants flavorful food in a hurry, she makes French Beans with Spicy Dried Shrimp. Green beans are cut in 1/2” lengths, seasoned with chili, garlic, and dried shrimp, stir-fried for 5 minutes, and served with steamed rice.

Spareribs with Bitter Gourd SoupPhilippinesSoli Deo Gloria of Hearth and Home learned to remove the bitterness from bitter gourds by making Spareribs with Bitter Gourd Soup. Since bitter gourd is such a healthy vegetable, Ms. Gloria was happy to find a way to make it that even children like.

Picnic by the LoireFranceRonell of My French Kitchen kindly takes us along for a Picnic by the Loire River. She packs a hamper with beautiful herbs and vegetables (and vinaigrette on the side), and adds cheese, bread, wine, and ice cream for dessert. If wishes were horses, I’d join her on the riverbank. Since they aren’t, I’ll bask in Ronell’s lovely pictures and be inspired by her good time.

Oregano RavioliOntario, CanadaNatashya of Living in the Kitchen with Puppies shows genius by making Oregano Ravioli for her maiden voyage with WHB. She works fresh oregano directly into pasta dough and stuffs the ravioli with cheese filling. Natashya serves her ravishing ravioli with grilled chicken.

Wild Garlic ChutneyCleveland, Ohio, USAMaybelle’s Mom of Feeding Maybelle is enjoying the rewards of foraging for wild plants (a woman after my own heart). She used the spoils from a recent expedition to make Wild Garlic Chutney and ate it spread on buttered toast. The chutney is a terrific example of the wonderful food that can be made with wild gleanings.

Greek Mushroom Filo CupsNew York, USA “Musky, woodsy, just enough crunch” is how Susan of The Well-Seasoned Cook describes her Greek Mushroom Filo Cups. Susan’s knack for evocative food descriptions and tasty recipes makes her blog one of my favorites. The mushroom cups, seasoned with coriander seed and fresh thyme, were a superb accompaniment for Susan’s late afternoon apéritif.

I'm so glad everyone liked the roundup - thanks so much for all the nice words. I really enjoyed hosting because it made me focus on each and every delicious recipe. I'm fond of round-ups with pictures - I find them to be so much more inspirational than the ones without - it was worth the extra time to put the pictures in. Thanks to one and all for participating in WHB - it's a really great event.

About Me

Laurie Helen Constantino and her husband have homes in Anchorage, Alaska, and on a rural Greek island. In both kitchens, the foods of the Mediterranean play a starring role. Laurie's cookbook, Tastes Like Home: Mediterranean Cooking in Alaska, was published in 2007.
Laurie's photographs are featured on her blog Picturing Anchorage (www.picturinganchorage.wordpress.com), where she also writes about city walks, trail walks, and interesting events in Anchorage, Alaska's largest city.